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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look for parchment paper in kitchen stores or in the bags-and-wraps aisle of the supermarket. If you can't find parchment, coat aluminum foil with vegetable cooking spray; then press the coated side against the piecrust. Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1 tablespoon coarse sparkling sugar |
2 recipes tangy lemon tart filling |
Directions:
1. Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2 to 1 3/4 inches deep). Prick bottom of crust with a fork. Freeze 10 minutes.
2. Line piecrust with parchment paper; fill with pie weights or dried beans.
3. Bake at 425° for 10 minutes. Remove weights and parchment paper; sprinkle crust with sugar, and bake 12 to 15 more minutes or until lightly browned.
4. Pour Tangy Lemon Tart Filling into crust; cover and chill 4 hours or until set.
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